Pasta is a dish that Anne can never refuse, no matter when it's served. If you ask her to list the merits of pasta, the list would go on and on.
Firstly, pasta made from high-protein durum wheat flour doesn't clump together even after it's cooked and left for a while, unlike regular noodles. This alone scores it an extra ten points.
Secondly, pasta comes in a variety of shapes—spirals, shells, tubes, ribbons, and different thicknesses of long noodles. All in all, there are about a hundred types.
Then, there are the sauces that go with pasta, which are as varied as the imagination allows. Starting with the basics of red sauce, white sauce, and pesto, countless flavors can be created. Different sauces pair with different pasta shapes, like shell pasta with rich white sauces to capture all that creamy goodness, or thin noodles with lighter, more oil-based sauces.
In short, pasta is versatile and endless in its variety.
But if you asked Anne about the best pasta she's ever had in her life, her answer would undoubtedly be: Zane's curry meatball pasta.
The unique meatballs, drizzled with a tangy tomato sauce, combined with the wide pasta ribbons coated in a vivid red sauce, felt like consuming a piece of the Tuscan sun. At that moment, Anne was indeed brought to tears by the sheer deliciousness of it!
...
The door curtain was gently lifted, and in walked a mother and daughter duo who exuded extraordinary elegance: Leonora and her daughter, Alice.
Leonora was dressed in a refined kimono, her every movement radiating an air of nobility. With her exotic looks, her deep eyes seemed to hold the secrets of all the world's flavors, making her the most striking presence in the tavern. Following her closely, Alice was dressed in a simple yet elegant modern outfit. She had inherited her mother's beauty, with a face as fresh and pure as a flower blooming at dawn.
Her eyes were deep and bright, reflecting the same warmth and wisdom as Leonora's. When she smiled, the curve of her lips was so similar to Leonora's—warm and charming, enough to dispel any gloom.
Her skin was as delicate and fair as freshly fallen snow, glowing with a subtle, healthy sheen. Her silver hair, cascading like a waterfall, was naturally smooth and swayed gently with the breeze, adding a touch of grace and ethereal beauty.
In both appearance and the aura she exuded, Alice was a true reflection of her mother, Leonora.
...
At that moment, the warm yellow light of the tavern bathed each table, creating a cozy atmosphere that felt like "home." The walls were adorned with paintings of seasonal landscapes, adding a touch of elegance to the small space. The air was filled with the aroma of grilled dishes and the crisp scent of sake, making everyone's appetite grow.
Alice and Leonora, guided by Sonoka, chose a seat by the window. Outside, the silhouettes of hurried passersby occasionally flickered by. Inside, it was their peaceful moment.
...
"What would you two ladies like to eat?" Zane asked with a smile as he approached Leonora, sensing her presence.
If it were just Leonora who had shown up, Zane might have thought she had come to the tavern to catch up with him. But this time, she had brought her daughter Alice along.
Because of this, Zane had a reason to believe that she had other motives for this visit. Given the upcoming World Cooking Championship and Alice's current skill level, Zane began to understand Leonora's true purpose in coming to the tavern today.
"Mr. Zane, could you make something light for us?" Leonora requested with a gentle smile.
"Of course. How about Crab Roe Tofu?" Zane replied with a soft smile.
"Perfect. We'll have two servings of Crab Roe Tofu and two bowls of rice."
"Okay, just give me a moment," Zane said as he headed back to the kitchen to prepare the dish.
...
"How can it be considered light when it's made with crab roe?" Alice muttered under her breath when she heard the dish suggested.
"Alice, who said Crab Roe Tofu is made with crab roe?" Leonora sighed softly, hearing Alice's comment. It seemed her daughter still had much to learn.
"Huh? If not crab roe, then what is it made of? Is there really another ingredient that can replace crab roe?" Alice asked, her eyes widening in disbelief.
"Crab Roe Tofu originally got its name because it was made with crab roe. But because crab roe is expensive and difficult to prepare, it wasn't something that could be widely popularized—only the wealthy could afford it."
"But later, a chef substituted crab roe with salted egg yolk. The result was a dish with silky smooth tofu and a savory broth that was golden and enticing. The flavor was just as rich as the original made with crab roe," Leonora explained.
Hearing this, Alice finally understood.
...
Tofu has always been a versatile ingredient in Chinese cuisine. In the South, there's the spicy and numbing Mapo Tofu, while in the North, there's the delicate and flavorful Guotie Tofu. The former is fiery and bold, while the latter is restrained and gentle.
No matter the type, the appeal of tofu lies in its silky texture.
Crab Roe Tofu is considered one of the new staples in Shandong cuisine. However, this dish is also found in Jiangsu, Zhejiang, and Huaiyang cuisines. The rich flavor of crab roe pairs perfectly with tender tofu, creating a masterpiece of flavors.
But since crab roe is both seasonal and expensive, chefs began substituting it with salted egg yolk.
This isn't a compromise, but rather a realization that sometimes life and dreams need to find a balance.
Crab Roe Tofu can be made in two ways: vegetarian or with meat.
Yes, "meat" as in a non-vegetarian dish.
...
For this meal, Zane decided to make the vegetarian version of Crab Roe Tofu, as Leonora requested a lighter dish.
First, he prepared the ingredients: potatoes, carrots, mushrooms, fresh ginger, silken tofu, and salted egg yolk.
He quickly sliced the tofu into three portions, setting two aside and mashing the third into a paste.
Next, he steamed the potatoes and carrots until soft and then mashed them. He finely chopped the mushrooms and fresh ginger.
In a skillet, he heated oil over low heat. Once the oil was hot enough, he added the ginger paste and sautéed until it began to change color. Then, he added the mushrooms, potato, carrot, and tofu paste, sautéing them over low heat until they turned a bright orange. He seasoned with salt and sugar before adding water and bringing it to a boil.
In another pot, he brought water to a boil, added the cubed silken tofu, and blanched it for a minute before draining.
He then added the cooked tofu to the skillet, poured in the salted egg yolk, and reduced the sauce over high heat. Finally, he sprinkled some green onions on top.
And with that, the steaming hot Crab Roe Tofu was ready!
...
"Isn't this just regular salted egg yolk tofu?" Alice remarked as she looked at the dish that had just been served, the aroma of tofu and salted egg yolk wafting through the air. She wrinkled her nose in slight disbelief as she noticed the rich scent.
It was hard to believe that this vegetarian version of Crab Roe Tofu, made without any crab roe or meat, could emit such a powerful fragrance.
...
"Even though this Crab Roe Tofu doesn't use any actual crab roe, it's still an excellent dish among vegetarian offerings," Leonora explained. "Alice, you need to understand that sometimes simple vegetarian dishes, like when you first meet someone and there's a mix of attraction and reservation, can be more memorable than rich and heavy meat dishes."
"Besides, Zane's version of Crab Roe Tofu is more mysterious and interesting than others," Leonora added, ending the conversation with Alice.
She leaned forward slightly, picked up a spoon, and scooped up a small portion of the hot Crab Roe Tofu. After blowing on it gently, she carefully brought it to her mouth and began to savor it slowly.
...
As soon as she tasted it, she realized this dish was absolutely delicious!
The rich protein from the salted egg yolk combined perfectly with the tofu's plant-based protein. The tofu and carrots also reduced the richness of the salted egg yolk, while the carrots added a touch of sweetness.
The combination of salty, sweet, and umami flavors exploded in her mouth, making it clear that every ingredient in this dish was expertly paired.
"I never expected this," Leonora thought, feeling a rush of excitement. "This Crab Roe Tofu has such a stunning effect."
"The improved version of Crab Roe Tofu uses silken tofu and salted egg yolk, with carrots enhancing the flavor. The salted egg yolk is stir-fried with chicken fat, making it even more aromatic. When mixed with fresh broth, each soft piece of tofu becomes richly coated with the delicious sauce."
"Eating it while it's still hot, the slightly warm tofu with the sandy texture of crab roe grains instantly captivates any food lover!"
Leonora couldn't help but feel a surge of emotion as she realized the treasure she had just discovered. Her wide, teary eyes stayed fixed on the Crab Roe Tofu as she struggled to calm her excitement.
...
"It's just tofu made with salted egg yolk. Can it really be that good?" Alice murmured, watching her mother's reaction. She decided to take a bite herself.
As soon as she
did, she froze.
The tofu was incredibly smooth and silky, coated in a rich sauce. Before she could fully comprehend the taste, the tofu slid down her throat. Even just a few chews were enough to make her realize how extraordinary this dish was.
"What? This is... crab roe—no, salted egg yolk tofu?" she gasped in astonishment.
...
The flavors of the crab roe, carrot puree, salted egg yolk, and tofu mingled in her mouth, creating an explosion of taste on her tongue. Instinctively, Alice swallowed the mouthful of salted egg yolk.
"The tofu is so tender, and the salted egg yolk is incredibly flavorful. It's a dish that truly satisfies," Alice thought as she took another bite. "A simple mouthful, and the silky tofu melts in your mouth, leaving you craving more."
She then glanced at the fragrant bowl of rice beside her. After a brief hesitation, her eyes lit up as she quickly picked up the bowl, paired it with the steaming Crab Roe Tofu, and began to eat hungrily.
In an instant, the Crab Roe Tofu and rice became inseparable, forming a tender, irresistible combination that wrapped around her tongue. It was as if the simplest pleasures in life held the greatest surprises, like the humble ingredients of salted egg yolk and tofu, which together created a burst of flavor that was nothing short of magical.
Finally, with a deep sense of satisfaction, Alice finished the entire serving of Crab Roe Tofu and her bowl of rice.
...
A truly remarkable dish is never just a single ingredient prepared in a single way; it's a perfect symphony of multiple ingredients and methods, each contributing to a harmonious result.
In this Crab Roe Tofu, Zane not only achieved this harmony but also mastered the balance of temperature, timing, and technique.
The golden sauce and pure white tofu, rich and silky, were enough to make anyone's mouth water. Mixing the tofu with the rice until each grain was coated in the golden sauce created a feeling that even the simplest white rice could be transformed into something extraordinary, bursting with flavor.
Just the aroma was enough to make your mouth water.
Then, as soon as it touched your tongue, every taste bud was awakened!
...
"Mmm, a perfect dish," Leonora sighed contentedly, closing her eyes.
"Whether it's a single, powerful flavor or a complex blend of tastes, everything should be harmonious and fulfilling," she thought, appreciating the balance in Zane's cooking.
"Zane, your dishes are becoming more delightful by the day," she murmured softly.
Meanwhile, beside her, Alice remained deep in thought, contemplating the meal.